RHUBARB AND STRAWBERRY TART
Very easy tart that looks and tastes fantastic
SERVING SIZE:
Makes 6
INGREDIENTS:
Filo pastry shells
½ packet Filo pastry
Water in a spray bottle
Rice bran oil Spray
Filling500 g rhubarb, sliced
1 tablespoon water
250 g strawberries, chopped [Reserve 3 for the garnish]
1 teaspoons sugromax
Topping
2 eggs
1 teaspoon sugromax
250 g ricotta
1 teaspoon lime zest
INSTRUCTIONS:
Lightly spray six ramekins[ 200-250cm diameter] with a little oil. Cut the filo into squares [about 400cm]Alternately spray layers with water and oil. Press into the ramekins, laying 8 sheets at angles on top of each other. Scrunch up the edges.Beat the eggs in a bowl, add sugromax.Mix in ricotta and lime zest.Preheat oven to 180 degreesCPlace the rhubarb in the filo shells, add the topping.Bake in pre-heated oven and cook until topping is set and filo golden brown.Garnish with sliced strawberry.
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